Aaji's Daal

After a slight technical snag, I am back with a delicious recipe that's ideal for these cold days. My grandma made several types of daal and I will try and cover them here. They were always tasty and if you asked her the recipe, she always said it was "simple". Now that I have her notes and I refer to them, she wasn't kidding. Some of them are so easy, an amateur can do them effortlessly. This is one of those recipes. 

The drumsticks in this recipe are optional. Drumsticks/Moringa are extremely healthy specially if you have digestion issues. You can read about this superfood to know more. I am well aware that not all of you will have access to the same so you can use potatoes instead or you can keep the daal plain. My grandma's recipe is without potatoes or drumsticks. 

I didn't take any process shots this time but will add them when I make this again. 

Recipe

1 glass moong dal washed several times and soaked for at least an hour in hot water

1 small onion chopped up 

1 green chili slit

1 teaspoon Turmeric powder (anti-inflammatory)

1 teaspoon tamarind (good for digestion)

1/2 teaspoon black pepper powder 

1 tablespoon chopped coriander leaves

1 tablespoon ghee/ 1 tablespoon oil (if vegan)

1/4 teaspoon asafoetida  (reduces flatulence)

1 big potato chopped into small blocks/ 2 drumsticks cut into mid sized pieces (optional)

Salt to taste

Method

In a deep vessel, add the moong daal and water.

Next, add the turmeric powder, green chili and half the chopped onion.

Boil till the daal is 70 percent cooked.

Time to add potatoes or drumsticks if using now.  

Next add, some more water with tamarind, pepper powder and chopped coriander. 

Add salt. 

Cook till the daal  and vegetable (if used)  is cooked  and the consistency is semi thick. It should not be too watery or too thick so adjust the water accordingly. 

Tempering

In a small vessel, add the ghee/ oil.

Heat it till the ghee/oil melts. 

Add the asafoetida followed by the remaining chopped onion.

Stir fry till the onion turns brown. 

Add this onion-ghee/oil mix to the dal.

Cover and allow to sit for 10 minutes. 

Serve hot with rice/bread/rotis, salad and a side dish.

Thank you